Cookies Preferences
This magical edible dust is what I use to add a savory, garlicky, earthy flavor and texture to salads, including the Freekeh Antipasto and Areesha Tomatoes. However, I've been know to add this on top of cooked tomato pastas, pizzas, soups. It's magic. If you want to use these elements alone, please do! I love using the olive crumb to cover a mound of herbed areesha
1 pound pitted black olives
1 small loaf sourdough bread, crusts removed, and blitzed into fine breadcrumbs
1/4 cup olive oil
2 cloves garlic, smashed
Heat your oven to 180C/350F degrees and line a baking tray with foil. Drain your olives and pat dry with some kitchen towels. We want the dehydration process to start as early as possible. Place the olives on the prepared tray and pop in the oven for about 30 minutes. Allow them to cool until crispy and then blitz in a food processor until you have a fine crumb (you could use these on their own now).
Meanwhile, heat your olive oil in a large frying pan and add the garlic, letting it infuse the oil with its flavor for a couple of minutes before adding the breadcrumbs. Toss and toss and flip and stir the crumbs until they are turning brown. Once they're crispy and beautifully golden remove them from the pan and drain on some kitchen towels. You could use them on their own now (season with a bit of salt).
Combine the olive crumb and bread crumbs - store in an airtight container.
